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Author Notes: This is slightly crispy on the outside and soft and tasty on the inside. The nutritional yeast gives it a slightly nutty flavor, but feel free to substitute with corn starch. I usually serve this tofu over a bed of jasmine rice, sometimes over stir-fried vegetables too, and sometimes just with the dipping sauce. Oh and my five year old daughter loves it! —mdm

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Serves 4

tofu and rice

1
block firm tofu

4-5
tablespoons nutritional yeast (for dredging)

3
tablespoons olive oil

1
cup jasmine rice

dipping sauce

3
tablespoons soy sauce

1
tablespoon rice wine vinegar

1/2
tablespoon mirin (or sugar, if you don't have any on hand)

Wrap the tofu block in paper towels and add weight on top, letting it sit for up to an hour if you have the time. Let the water drain from it. If you don't have an hour, 20-30 minutes will work just fine. Pat it dry.

Cut the tofu into one-inch strips or triangles and marinate in soy sauce for 30 minutes or so. Half-way through flip the pieces.

While the tofu is doing its thing: rinse the rice well, add 2 cups of water, boil, cover, and reduce to lowest simmer until water is absorbed -- around 20 minutes. Take the rice off the heat and let it sit for another 10 minutes.

Dredge the tofu in the nutritional yeast. Fry over med-high heat in the olive oil until golden brown, a few minutes on each side.

Remove tofu from heat and sprinkle thinly sliced green onions on top.

Mix together the dipping sauce, which is optional. Drizzle a bit over the crispy tofu at the end or dip the pieces in if you like the stronger taste.